HOSPITALITY / BACK OF HOUSE
Commercial kitchens do not have one simple “wet area”. Water, grease, food residue and cleaning solution move between the cookline, wash zone, cool rooms and service corridors. Premrest helps Brisbane operators assess selected floors under a clearly defined testing scope.
Discuss your back-of-house areas ↗WHERE EXPOSURES CHANGE
A hospitality brief is most useful when it reflects how a shift actually runs. Map where spills occur, where staff cross between floor finishes and where cleaning leaves a surface wet while people still need the route.
Areas around cooking equipment, preparation benches and handwashing points can face changing combinations of water, oil and food residue. Identify each distinct floor finish and any section with concentrated wear.
Scope the production floor ↗Spray, drainage, trolley movements and frequent cleaning make wash zones a different exposure from the dining room or dry store. Include the approach to the area, not only the space beside the sink.
Understand the testing ↗Cool-room thresholds, freezer approaches, ramps and back-of-house corridors can combine condensation, tracked moisture and abrupt changes in floor finish. These transitions deserve their own locations in the brief.
List your test locations ↗A PRACTICAL SITE BRIEF
A workable scope separates representative test locations, records the relevant site conditions and avoids disrupting food preparation or critical access routes.
Request a hospitality quote ↗Mark the cookline, preparation, wash, cold storage, waste and delivery routes. Note changes in tile, resin, coating, matting or surface treatment.
Explain where water, oils, food residue, condensation or cleaning solution reach the floor and how drainage and extraction affect those areas.
Provide preparation, service, delivery and cleaning times, along with site induction or escort requirements. Premrest can then quote against a realistic visit plan.
Front-of-house and back-of-house floors may sit metres apart but face very different conditions. A dining-area tile might mainly receive tracked moisture, while the kitchen side of the door is exposed to splashes, fats, dropped ingredients and repeated cleaning. Grouping both under a broad “wet area” label can hide the locations that matter most to operations.
Start with tasks and routes. Follow staff from receiving and storage through preparation, cooking, plating, wash-up and waste handling. Include doorways where staff move quickly between environments and any route used for hot items, glassware or loaded trolleys. For a mixed-use property, identify whether the relevant corridor is controlled by the hospitality tenant, building management or body corporate so access and reporting contacts are clear.
A test result relates to the surface and conditions assessed. It cannot reproduce every spill or predict every moment of a service period. That makes operational context important: what reaches the floor, which cleaning products are used, how they are diluted, how residue is removed and when the surface returns to use.
Share the routine cleaning schedule and any recent deep clean, coating, sealing or anti-slip treatment. Do not alter the normal process solely for the visit unless the agreed scope requires it. If different teams clean the tenancy and common back-of-house route, provide both sets of information where available.
Cold-room and freezer approaches can experience condensation or tracked moisture, while doorway plates, coving details and changes in level introduce transitions underfoot. Back-of-house corridors may also carry deliveries, waste bins and cleaning equipment across several surfaces. List thresholds and corridor sections separately when their finish, exposure or wear differs.
Photographs and a marked floor plan help distinguish these locations before the visit. Flag damaged surfaces, ponding, drainage concerns or loose matting as site observations rather than treating a slip resistance result as a substitute for maintenance inspection.
AS 4663:2013 addresses measurement of existing pedestrian surfaces. AS 4586:2013 addresses classification of new pedestrian surface materials. If the enquiry covers both an operating kitchen and flooring proposed for refurbishment, make that distinction clear. A supplier classification for a new product is not the same as a current measurement of the installed floor after use, cleaning and wear.
Kitchenettes and food-service floors inside a hospital or aged-care facility are a different brief from a restaurant kitchen; see healthcare and aged-care slip testing.
Food-court seating and other shopping-centre common areas are a separate brief from a tenant kitchen; see slip testing for shopping centres.
For broader entrances, pool surrounds and outdoor circulation, see commercial wet-area slip testing. The slip resistance testing page explains methods, existing surfaces and reporting.
This website is operated by Premrest; it does not represent a separate local office. Confirm the requirements that apply to your workplace, tenancy or building with the relevant adviser.
COMMON QUESTIONS
Call 1300 207 915 if you need help turning your floor plan into an area list.
A scope can include commercial kitchens, dishwashing and pot-wash areas, food preparation zones, cool-room and freezer thresholds, bar service areas, waste routes and back-of-house corridors. The final area list depends on the purpose of the assessment, surface types and site access.
Do not change the normal cleaning routine without discussing it first. Provide the cleaning schedule, products and dilution details, and tell Premrest about recent deep cleaning or surface treatment. This context helps define and record the conditions relevant to the assessment.
Testing can often be scoped around workable access windows, such as before preparation begins, between service periods or during a scheduled closure. Include delivery times, cleaning windows and areas that cannot be taken out of use when requesting a quote.
No. A report records the areas assessed, method, conditions and results. It does not guarantee that a floor will never be slippery or establish every aspect of workplace or building compliance. Applicable requirements should be confirmed with the relevant adviser.